30 Day dry aged British beef sirloin steak.Succulent beef from British breeds renowned for exceptionally good meat, dry aged to melting tenderness. Sirloin steak is a popular cut, full of flavour, and best served medium rare. All our beef is higher welfare, bought only from farmers we know and trust, who share our values.
Suitable for freezing
Waitrose own label
PER 100g
Energy
1273kJ 307kcal
PER 100g
Energy
1273kj 307kcal
15% RI
Fat
26.20 g
High
37% RI
Saturates
11.30 g
High
57% RI
Sugars
<0.5g
Low
<1% RI
Salt
0.12 g
Low
2% RI
RI = % of your daily reference intake
INGREDIENTS: British beef (100%).
Warnings
Remove all packaging and allow to breathe for 20 minutes.. Use separate kitchen utensils and surfaces for raw meat and cooked, or wash between uses.. Wash hands after handling raw meat. Unwrap and dispose of packaging carefully.. All cooking appliances vary. This is a guide only.
. Contains 0 Servings
Typical values
PER 100g
PER 100g
Energy
1273kJ
1273 kJ
Energy
307kcal
307 kcal
Fat
26.2g
26.2 g
Of which Saturates
11.3g
11.3 g
Carbohydrate
<0.5g
<0.5 g
Of which Sugars
<0.5g
<0.5 g
Fibre
0.5g
0.5 g
Protein
17.5g
17.5 g
Salt
0.12g
0.12 g
Origin Information
from British beef
United Kingdom
Cooking instructions
General
Remove all packaging and allow to breathe for 20 minutes. Use separate kitchen utensils and surfaces for raw meat and cooked, or wash between uses. Wash hands after handling raw meat. Unwrap and dispose of packaging carefully. All cooking appliances vary. This is a guide only.
Other
From Chilled
PAN FRY. RARE 11 - 13 mins. MEDIUM 15 - 17 mins. WELL DONE 19 - 21 mins. Heat 1 tbsp oil in a frying pan on high heat. Add steak fat side down for 1 minute and sear for 4 minutes turning halfway through. Reduce heat to low heat and cook for the remaining time, turn occasionally to prevent burning. Due to the natural variability in the thickness of the meat, the cooking instructions provided are a base guide. For thicker steaks, additional cooking time may be required. Once cooked, allow to rest for 10 minutes. Ensure that the meat surface is properly cooked and sealed to kill any bacteria, even if the middle of the meat is still pink. Do not reheat once cooled.
Recycling
Component
Material
Recyclable
film
Plastic - Other
box
Card
label-glued
Paper & card
tray
Plastic - Other
Disclaimer
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